RECIPE

2 cups water

2 tablespoons butter or non-hydrogenated canola spread

1 15 oz can diced tomatoes with juice

1 medium sized onion, chopped

1 medium sized green or red bell pepper, seeded and diced

¾ teaspoon ground cumin

½ teaspoon thyme

salt and pepper to taste

Bring water and quinoa to a boil, reduce heat, cover and simmer until water is absorbed (12-15 minutes).

Meanwhile, melt the butter or canola spread; add the vegetables, cumin and thyme and sauté until vegetables are crisp-tender.

Toss cooked quinoa with sautéed vegetables and serve hot or cold.